05
May
Add sugar vinegar onion powder garlic powder salt celery salt mustard powder black pepper cayenne pepper and whole clove. Cool the mixture until you can send it safely through your food mill.
Cook the tomatoes on a low simmer for 30 minutes.
Tomato ketchup recipe using fresh tomatoes. Wash and cut the tomatoes into big chunks and put in a big pot along with the whole chilies. Cook covered over medium heat until the tomatoes become soft. You don t need to add any water.
Occasionally stir the tomatoes in between. How to make tomato ketchup. All you need is some fresh tomatoes sugar or preferred sweetener vinegar and few spices to make this homemade ketchup.
I prefer roma plum tomatoes for this recipe. I have used instant pot to make ketchup for stovetop instructions please refer to the recipe card. Prep for tomato ketchup.
Gather all the ingredients. You can use any variety of tomatoes to make ketchup. However the best and quickest way to make homemade ketchup from fresh tomatoes is to use paste tomatoes.
Paste tomatoes like this san marzano variety make the best ketchup. That is because paste tomatoes have thicker walls and less water content in them than standard slicing tomatoes. Chop the larger tomatoes and leave the smaller ones whole and add them to the saucepan.
Add the sugar and stir it in. Add the tabasco sauce and vinegar and bring the mixture to a boil. Simmer for an hour until tomatoes are mushy and liquid has reduced by a few inches.
Add the tomatoes salt garlic sugar and onions to a pot and boil for 30 minutes. Cool the mixture until you can send it safely through your food mill. I used the mixer attachment and it worked beautifully.
If you don t have a food mill you can peel and squeeze the tomatoes using the boiling water ice bath method. Using a wooden spoon or a potato masher gently mash the tomatoes to release their juices. Cook the tomatoes on a low simmer for 30 minutes.
Using an immersion blender or a regular blender puree the tomatoes until they are mostly smooth. Pour tomato puree into a slow cooker. You can also use three cans of tomatoes instead of fresh ripe tomatoes for this tomato ketchup recipe.
You can even roast the tomatoes for extra depth of flavour. You can also use a blend of three kinds of vinegar. Red wine cider and balsamic to enhance the taste.
This tomato ketchup recipe can be converted is vegan. In a medium stock pot 4 quarts or larger enough to house the tomatoes with some extra room place tomatoes salt vinegar sugar onion chile garlic and spice packet. Cook over medium heat until tomatoes and chiles are soft and onions are translucent and limp about 30 minutes.
Remove and discard spice packet. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Pour ground tomatoes into slow cooker.
Swirl 1 4 cup water in each emptied can and pour into slow cooker. Add sugar vinegar onion powder garlic powder salt celery salt mustard powder black pepper cayenne pepper and whole clove.